Brunch Pockets Recipes

BREAKFAST POCKETS

Breakfast Pockets image

Meet the Cook: With these, I like being able to serve a complete breakfast inside a tidy pocket of dough. Just add fresh fruit, juice or fruit-flavored gelatin on the side. -Dolores Jantzen, Plymouth, Nebraska

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 50m

Yield 14 servings.

Number Of Ingredients 19

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup warm evaporated milk (110° to 115°)
1/2 cup canola oil
1/4 cup sugar
1 large egg
1 teaspoon salt
3 to 4 cups all-purpose flour
FILLING:
1 pound bulk pork sausage
1/2 cup chopped onion
2-1/2 cups frozen shredded hash brown potatoes, thawed
7 large eggs, lightly beaten
3 tablespoons whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
Pinch cayenne pepper
3 cups shredded cheddar cheese

Steps:

In a bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink; drain. Add hash browns, eggs, milk and seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese; keep warm. , Punch dough down; divide into 14 pieces. On a floured surface, roll out dough into 7-in. circles. Top each with about 1/3 cup filling; fold dough over filling and pinch the edges to seal. Place on greased baking sheets. , Bake at 350° for 15-20 minutes or until golden brown.

Nutrition Facts : Calories 408 calories, Fat 25g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 650mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 1g fiber), Protein 15g protein.

BREAKFAST POCKETS RECIPE - (4.3/5)

Breakfast Pockets Recipe - (4.3/5) image

Provided by kayjayjohnson

Number Of Ingredients 20

Ingredients

Dough:
1 1/2 tablespoons yeast
1/2 cup warm water (110°)
3/4 cup evaporated milk (110°)
1/2 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 1/2 cup flour
Filling:
1 pound bulk sausage
1/2 cup onion, chopped
1 1/2 cup frozen hash brown potatoes, thawed
7 large eggs
3 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
pinch of cayenne pepper
2 cups cheddar cheese, shredded

Steps:

Dough: In a bowl, dissolve yeast in the water. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour. Filling: Cook the sausage and onion over medium heat until browned. Drain. Add the hash browns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm. Assembling the pockets: Preheat oven to 350°F Punch down the dough and cut into 16 equal pieces. Roll each piece into 7 in circle on a floured surface. Top with 1/3 cup filling, fold, and pinch shut. Bake for 15-20 minutes. To freeze: Allow cooling on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziplocK bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

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